Corn dogs are synonymous with summer fairs and sports events. While they are easy to eat, they certainly aren’t good for you. We decided to put a healthy twist on the corn dog to help you celebrate your summer events with a snack that’s nostalgic, bite size, and delicious. These corn dogs are baked, not fried, and made with turkey hot dogs instead of traditional hot dogs. Both kids and adults will love snacking on these at any summer event!
Kids can help:
Count and line cupcake tins.
Measure flour and cornmeal.
Stir together dry ingredients.
Whisk together eggs.
Use a butter knife and cut hot dogs into thirds.
Scoop batter into each cupcake liner.
Stick hot dog pieces into each cupcake liner filled with batter.
Dip in their favorite corn dog dipping sauce!
What’s your favorite dipping sauce for corn dogs? Let us know in the comments below!
In a large bowl, combine 1 cup all-purpose flour, 1 cup cornmeal, ¼ cup sugar, 2½ teaspoons baking powder, ¾ teaspoons salt, and ½ teaspoon baking soda.
In another bowl, whisk together 1 egg, 1 egg yolk, 1¼ cups buttermilk and ⅓ cup canola oil. Add dry ingredients to the wet ingredients, stir until just moistened.
Scoop about ¼ cup batter into each tin, until each tin is about ¾ full.
Place 1 cut piece of turkey hot dog into the center of each muffin tin filled with batter.
Bake for 15-20 minutes or until a tester stick comes out clean. Allow to cool.
Serve with your favorite corn dog condiment.
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~Recipes and photos by Katie Romey, MS, RD, Foodstirs Chef, Text by Jessica Schuster
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